grinebidder univers

For the crust:

2 cups raw almonds

3 tbsp unsweetened coconut flakes

8 medjool dates into  date paste in the blender

1/2 tsp pure vanilla extract

1/4 tsp sea salt

For the key lime filling:

3 cups raw macadamia nuts

1 cup almond milk

3/4 cup pure key lime juice

2/3 cup raw agave nectar

3 tsp vanilla powder

1/2 cup coconut oil, melted

How to:

Crust:

1. Using a blender food processor, process the almonds and coconut to a coarse meal. Add the date paste, vanilla and salt and blend until well combined.
2. Press the dough evenly into the bottom of an 8-inch springform pan. Set aside.

Filling:

1. Using a food processor, process the macadamia nuts into a flour. Add almond milk, key lime juice, agave nectar and vanilla until smooth and process until creamy, about 3 to 4 minutes.
2. Pour into the springform pan with the crust. Gently tap the pan on the counter to remove any air bubbles.
3. Place the finished cheesecake in the freezer to set, at least 2 hours, or until the middle of the cheesecake is firm to the touch. Decorate with chopped almonds and lime zest before serving, if desired.